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To make the béchamel sauce, start by gently heating the milk on the hob, but do not fully boil. In a separate saucepan melt the butter, then add the flour to the butter once melted and cook for 1-2 minutes, stirring constantly. Slowly incorporate the heated milk a little bit at a time, stirring or whisking constantly, until all incorporated. This will become very thick to begin with but keep whisking and adding the milk slowly, and it will turn into a lovely creamy sauce. Once your sauce is made, season with salt and pepper, then cover with cling film and set aside for later.
Cook the butternut squash in salted water for 2 minutes, drain then plunge in in iced water, then drain again and pat dry with kitchen paper.
Heat the oil in a pan then cook the onion for 1-2 minutes, then add the garlic and cook until fragrant, and then add the mushrooms and cook on a high heat for 5-6 minutes, stirring regularly to make sure nothing burns or sticks to the pan.
In the deep pan plate of your George Foreman Evolve Grill and layer up the butternut squash slices, mushroom mix and béchamel sauce, making sure to finish with béchamel sauce. Then sprinkle some vegan cheese on top if you would like.
Attach the filled plate to the Evolve grill and put a piece of baking paper on top of the lasagne to stop it coming into contact with the top plate. Cook at 160ºC for 10-20 minutes until piping hot.
Top tip: be careful not to over fill the deep pan plate as it may bubble over during cooking – we recommend leaving at least ½cm free space at the top.